CN105491894A - Agent for imparting alcoholic feeling - Google Patents
Agent for imparting alcoholic feeling Download PDFInfo
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- CN105491894A CN105491894A CN201480048874.2A CN201480048874A CN105491894A CN 105491894 A CN105491894 A CN 105491894A CN 201480048874 A CN201480048874 A CN 201480048874A CN 105491894 A CN105491894 A CN 105491894A
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- carbon
- alcohol
- carbon triolefin
- ketone
- triolefin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
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Abstract
To provide an agent for imparting an alcoholic feeling, said agent being capable of compensating for a shortage in the alcoholic feeling of a non-alcoholic beverage and effecting an alcoholic feeling which is not inferior to that of an alcoholic beverage. An agent for imparting an alcoholic feeling, comprising an undecatriene and/or an undecatetraene as active components. When added to a non-alcoholic beverage, this agent can impart an alcoholic feeling, which is not inferior to that of an alcoholic beverage, to the non-alcoholic beverage.
Description
Technical field
The present invention relates to alcohol sense imparting agent and be added into the alcohol sense adding method in beverage, specifically, relate to using 11 carbon trieneses, 11 carbon tetraeneses as the alcohol sense imparting agent of active ingredient.
Background technology
In recent years, in order to avoid drunk driving drunk driving, control driver and same sex personnel drink when going out, especially drink in type restaurant, countryside.
In addition, not only relevant with driving, in recent years for healthy purpose, manage the people of alcohol consumption level on one's own initiative voluntarily also in increase, nablab, alcohol-free wine, alcohol-free fizz, martini and alcohol-free band liquor beverage etc. receive much concern.
Based on this situation, to not adding the cold drink of alcohol but the needs with the beverage of alcohol sense improve further, the market being endowed the beverage of this alcohol sense increases year by year, defines a larger market.
Non-alcoholic drink headed by above-mentioned nablab utilizes and suppresses the method for alcohol producing to manufacture, and therefore loses the alcohol sense of alcoholic beverage uniqueness.Thus, the technology that alcohol sense given by the raw material developed beyond by ethanol is strongly required.
As this method, propose such as following method: comprising more than 0.01 quality % and the alcohol of below 10 quality % and containing in the beverage/food of organic verjuice and/or carbohydrate, to reach more than 0.001 quality % and the mode of below 0.3 quality % adds the alcohol sense reinforcing agent (patent document 1) of poly-gamma-glutamic acid or its salt; The method (patent document 2) of alcohol impression sensation is strengthened by using alkoxylate flavones; Tart flavour in non-alcoholic beverage is given material concentration and is 100 ~ 5000ppm and bitter taste in beverage gives beverage (patent document 3) that material concentration is 0.1 ~ 3.5ppm, that be endowed alcohol sense; Acetaldehyde concentration be 1 ~ 100ppm and pressure carbon dioxide is 0.1 ~ 0.35MPa, the carbonated non-alcoholic beverage (patent document 4) drinking sense that has been endowed alcoholic beverage; Capsicine concentration in beverage be 0.002 ~ 0.056ppm and the aliphatic 1 valency alcohol concentration that carbon number in beverage is 3 ~ 5 is 12.5 ~ 400ppm, the non-alcoholic beverage (patent document 5) that has been endowed alcohol sense; Comprise carbon number be 4 or 5 aliphatic alcohol and astringent taste give material, the non-alcoholic beverage that has been endowed alcohol sense, wherein, the carbon number in beverage be 4 or 5 aliphatic alcohol concentration be 1 ~ 100mg/l (patent document 6); Citronellol concentration in beverage be more than 0.2ppm and less than 10ppm, be endowed alcohol sense and concentration of alcohol less than the non-alcoholic beverage (patent document 7) of 1.0v/v%; Comprise pungent and give non-alcoholic beverage (patent document 8) etc. that composition and bitter taste give composition, that be endowed alcohol sense.
But containing alcohol, therefore there is not the tendency of alcohol sense deficiency compared with alcoholic beverage, in said method, can not get gratifying result for these problems in non-alcoholic drink.In addition, also have the method being solved these problems by the lower aliphatic alcohols added outside ethanol, but expectation is developed the material by adding beyond alcohols and non-alcoholic beverage is given to the method for alcohol sense.
Prior art document
Patent document
Patent document 1: Japanese Unexamined Patent Publication 2009-268400 publication
Patent document 2: Japanese Unexamined Patent Publication 2009-148268 publication
Patent document 3: Japanese Unexamined Patent Publication 2011-254731 publication
Patent document 4: Japanese Unexamined Patent Publication 2012-16307 publication
Patent document 5: Japanese Unexamined Patent Publication 2012-16308 publication
Patent document 6: Japanese Unexamined Patent Publication 2012-60975 publication
Patent document 7: Japanese Unexamined Patent Publication 2012-249560 publication
Patent document 8: Japanese Unexamined Patent Publication 2013-128451 publication.
Summary of the invention
The problem that invention will solve
The object of the invention is to, the alcohol sense imparting agent of the alcohol sense providing the deficiency of the alcohol sense made up in non-alcoholic drink, realization and alcoholic beverage neck and neck.
For the means of dealing with problems
The present inventor etc. conduct in-depth research to solve above-mentioned problem, found that: by adding 6 in non-alcoholic drink, 8,10-11 carbon triolefin-3-ketone and 1,3, the 11 carbon trieneses, 1 such as 5-11 carbon triolefin, the 11 carbon tetraeneses such as 3,5,7-11 carbon tetraene, applicable alcohol sense can be given, thus complete this research.
So, the invention provides following technical scheme:
(1) alcohol sense imparting agent, it is by being selected from 6, and 8,10-11 carbon triolefin-2-ketone, 6,8,10-ten one carbon triolefin-3-ketone, 6,8,10-11 carbon triolefin-4-ketone, 6,8,10-11 carbon triolefin-3-alcohol, 6,8,10-ten one carbon triolefin-4-alcohol, 1,3,5-11 carbon triolefin and 1,3, one kind or two or more composition in 5,7-11 carbon tetraene.
(2) composition is given in alcohol sense, and it contains and is selected from 6,8,10-11 carbon triolefin-2-ketone, 6,8,10-ten one carbon triolefin-3-ketone, 6,8,10-11 carbon triolefin-4-ketone, 6,8,10-11 carbon triolefin-3-alcohol, 6,8,10-ten one carbon triolefin-4-alcohol, 1,3,5-11 carbon triolefin and 1,3, one kind or two or more in 5,7-11 carbon tetraene.
(3) composition is given in the alcohol sense Gen Ju (2), it contains: be selected from pepper extract, Fructus Piperis extract, ginger extract, Chinese pepper extract, Herba Cancriniae lasiocarpae oleoresin, capsaicine, dihydrocapsaicin, nordihydrocapsaicin, pipering, sanshool, hydroxyl sanshool, sanshoamide, affinin, one kind or two or more warming material in 6-zingiberol and (E)-1-(4-hydroxy-3-methoxyphenyl)dec-4-en-3-one, and/or, be selected from Fructus Piperis peppermint oil, spearmint oil, peppermint oil, eucalyptus oil, menthol, menthyl acetate, menthyl lactate, menthones, isomenthone, 3-hydroxybutyrate menthyl ester, monomenthyl succinate, pulegol, different pulegol, carvol, cineole, one kind or two or more cool feeling substance in 3-(to terpane-3-formamide) ethyl acetate and N-(4-methoxyphenyl)-2-isopropyl-5-hexahydrotoluene formamide.
(4) the alcohol sense adding method of beverage, wherein, adds and is selected from 6 in beverage, 8,10-11 carbon triolefin-2-ketone, 6,8,10-11 carbon triolefin-3-ketone, 6,8,10-ten one carbon triolefin-4-ketone, 6,8,10-11 carbon triolefin-3-alcohol, 6,8,10-11 carbon triolefin-4-alcohol, 1,3,5-ten one carbon triolefin and 1, one kind or two or more in 3,5,7-11 carbon tetraene.
(5) the alcohol sense adding method of the beverage Gen Ju (4), wherein, add in beverage and be selected from pepper extract, Fructus Piperis extract, ginger extract, Chinese pepper extract, Herba Cancriniae lasiocarpae oleoresin, capsaicine, dihydrocapsaicin, nordihydrocapsaicin, pipering, sanshool, hydroxyl sanshool, sanshoamide, affinin, one kind or two or more warming material in 6-zingiberol and (E)-1-(4-hydroxy-3-methoxyphenyl)dec-4-en-3-one, and/or, be selected from Fructus Piperis peppermint oil, spearmint oil, peppermint oil, eucalyptus oil, menthol, menthyl acetate, menthyl lactate, menthones, isomenthone, 3-hydroxybutyrate menthyl ester, monomenthyl succinate, pulegol, different pulegol, carvol, cineole, one kind or two or more cool feeling substance in 3-(to terpane-3-formamide) ethyl acetate and N-(4-methoxyphenyl)-2-isopropyl-5-hexahydrotoluene formamide.
The effect of invention
According to the present invention, provide and give the imparting agent of alcohol sense, the composition giving alcohol sense and alcohol sense adding method to non-alcoholic drink.Although utilize the beverage that present invention gives alcohol sense to be that non-alcoholic drink also can feel alcohol sense, therefore, although be the demand that non-alcoholic drink also can meet to the beverage with alcohol sense.
Detailed description of the invention
Below, the present invention is described in more detail for pin.
" the alcohol sense " mentioned in the present invention refer to people absorb or edible ethanol time the sensation that produces, can be regarded as the sense of taste, comprehensive sensation that sense of touch is relevant with sense of smell.
In this description, " by ... form " refer to the key element or item that are used as specifically to record ... in all key elements outside the impurity that usually exists or field trash or the excluded concept of item, on the other hand, " comprising ... " or " comprising ... form " refers to and is used as in the concrete key element recorded or item ... outside also comprise the concept of all key elements or item.
Use in the present invention 6,8,10-11 carbon triolefin-2-ketone represents and is selected from 6 (E), 8 (E), 10-11 carbon triolefin-2-ketone, 6 (Z), 8 (E), 10-11 carbon triolefin-2-ketone, 6 (E), 8 (Z), 10-11 carbon triolefin-2-ketone and 6 (Z), one kind or two or more compound in 8 (Z), 10-11 carbon triolefin-2-ketone.
In addition, use in the present invention 6,8,10-ten one carbon triolefin-3-ketone represent and are selected from 6 (E), 8 (E), 10-11 carbon triolefin-3-ketone, 6 (Z), 8 (E), 10-11 carbon triolefin-3-ketone, 6 (E), 8 (Z), 10-11 carbon triolefin-3-ketone and 6 (Z), the one kind or two or more compound in 8 (Z), 10-11 carbon triolefin-3-ketone.
In addition, use in the present invention 6,8,10-ten one carbon triolefin-4-ketone represent and are selected from 6 (E), 8 (E), 10-11 carbon triolefin-4-ketone, 6 (Z), 8 (E), 10-11 carbon triolefin-4-ketone, 6 (E), 8 (Z), 10-11 carbon triolefin-4-ketone and 6 (Z), the one kind or two or more compound in 8 (Z), 10-11 carbon triolefin-4-ketone.
In addition, use in the present invention 6,8,10-ten one carbon triolefin-3-alcohol represent and are selected from 6 (E), 8 (E), 10-11 carbon triolefin-3-alcohol, 6 (Z), 8 (E), 10-11 carbon triolefin-3-alcohol, 6 (E), 8 (Z), 10-11 carbon triolefin-3-alcohol and 6 (Z), the one kind or two or more compound in 8 (Z), 10-11 carbon triolefin-3-alcohol.
In addition, use in the present invention 6,8,10-ten one carbon triolefin-4-alcohol represent and are selected from 6 (E), 8 (E), 10-11 carbon triolefin-4-alcohol, 6 (Z), 8 (E), 10-11 carbon triolefin-4-alcohol, 6 (E), 8 (Z), 10-11 carbon triolefin-4-alcohol and 6 (Z), the one kind or two or more compound in 8 (Z), 10-11 carbon triolefin-4-alcohol.
In addition, use in the present invention 1,3,5-ten one carbon triolefin represents and is selected from 1,3 (E), 5 (E)-ten one carbon triolefin, 1,3 (E), 5 (Z)-ten one carbon triolefin, 1,3 (Z), 5 (E)-ten one carbon triolefin and 1,3 (Z), 5 (Z)-ten one one kind or two or more compound in carbon triolefin.
And then, use in the present invention 1, 3, 5, 7-11 carbon tetraene represents and is selected from 1, 3 (E), 5 (E), 7 (E)-ten one carbon tetraene, 1, 3 (E), 5 (E), 7 (Z)-ten one carbon tetraene, 1, 3 (E), 5 (Z), 7 (E)-ten one carbon tetraene, 1, 3 (Z), 5 (E), 7 (E)-ten one carbon tetraene, 1, 3 (Z), 5 (E), 7 (Z)-ten one carbon tetraene, 1, 3 (E), 5 (Z), 7 (Z)-ten one carbon tetraene 1, 3 (Z), 5 (Z), 7 (E)-ten one carbon tetraene and 1, 3 (Z), 5 (Z), the one kind or two or more compound of 7 (Z)-ten one in carbon tetraene.
Use in the present invention 6,8,10-ten one carbon triolefin-2-ketone have adjust with the dry wooden greenery accompanied and have the known flavor compounds being rich in sweet natural sense, fraicheur fruit shape fragrance fragrance, but alcohol sense imparting agent has not been reported in cut-off so far.6,8,10-11 carbon triolefin-2-ketone has 3 double bonds as described above, there are 4 kinds of geometry isomers.6,8,10-11 carbon triolefin-2-ketone can use the material (method such as, recorded by Japanese Unexamined Patent Publication 2009-84189 publication is synthesized) obtained by chemical synthesis.
Use in the present invention 6,8,10-11 carbon triolefin-3-ketone is known as YUZUNONE (Hasegawa Spice Co., Ltd.'s registration mark), as natural goods, be the known flavor compounds found from galbanum, shaddock pericarp etc., but alcohol sense imparting agent has not been reported in cut-off so far.6,8,10-11 carbon triolefin-3-ketone has 3 double bonds as described above, there are 4 kinds of geometry isomers.6,8,10-11 carbon triolefin-3-ketone can use and extract the material obtained from the natural goodses such as galbanum, shaddock pericarp, also can use the material that obtained by chemical synthesis (such as, the material of the method synthesis utilizing Japanese Unexamined Patent Publication 2009-19026 publication or Japanese Unexamined Patent Publication 2011-12037 to record), or, the material obtained by natural goods and the material obtained by chemical synthesis can also be combinationally used.
Use in the present invention 6,8,10-ten one carbon triolefin-4-ketone are the known flavor compounds found from galbanum as natural goods, but alcohol sense imparting agent has not been reported in cut-off so far.6,8,10-11 carbon triolefin-4-ketone has 3 double bonds as described above, there are 4 kinds of geometry isomers.6,8,10-11 carbon triolefin-4-ketone can use the material extracting from galbanum and obtain, also can use the material that obtained by chemical synthesis (such as, the material of the method synthesis utilizing Japanese Unexamined Patent Publication 2009-84190 publication to record), or, the material obtained by natural goods and the material obtained by chemical synthesis can also be combinationally used.
Use in the present invention 6,8,10-ten one carbon triolefin-3-alcohol or 4-alcohol are as natural goods from the known flavor compounds that shaddock pericarp finds, but alcohol sense imparting agent has not been reported in cut-off so far.6,8,10-11 carbon triolefin-3-alcohol or 4-alcohol have 3 double bonds as described above, there are 4 kinds of geometry isomers.6,8,10-11 carbon triolefin-3-ketone or 4-alcohols can use the material extracting from shaddock pericarp and obtain, also can use the material that obtained by chemical synthesis (such as, the material of the method synthesis utilizing Japanese Unexamined Patent Publication 2009-19029 publication to record), or, the material obtained by natural goods and the material obtained by chemical synthesis can also be combinationally used.
Use in the present invention 1,3,5-ten one carbon triolefin is as natural goods from the known flavor compounds that galbanum, shaddock pericarp etc. find, but alcohol sense imparting agent has not been reported in cut-off so far.1,3,5-11 carbon triolefin has 3 double bonds as described above, there are 4 kinds of geometry isomers.1,3,5-11 carbon trienes can use the material obtained from Nature inorganic bone such as galbanum, shaddock pericarps, also can use the material that obtained by chemical synthesis (such as, the material of the method synthesis utilizing Japanese Laid-Open Patent Publication 50-32105 publication to record), or, the material obtained by natural goods and the material obtained by chemical synthesis can also be combinationally used.
Use in the present invention 1,3,5,7-ten one carbon tetraene is as natural goods from the known flavor compounds that levisticum officinale, Jia Bala oranges and tangerines etc. find, but alcohol sense imparting agent has not been reported in cut-off so far.1,3,5,7-11 carbon tetraene has 4 double bonds as described above, there are 8 kinds of geometry isomers.1,3,5,7-11 carbon tetraenes can use the material obtained from Nature inorganic bone, also can use the material that obtained by chemical synthesis (such as, the material of the method synthesis utilizing Japanese Laid-Open Patent Publication 59-42326 publication to record), or, the material obtained by natural goods and the material obtained by chemical synthesis can also be combinationally used.
Use in the present invention 6,8,10-ten one carbon triolefin-2-ketone, 6,8,10-11 carbon triolefin-3-ketone, 6,8,10-11 carbon triolefin-4-ketone, 6,8,10-ten one carbon triolefin-3-alcohol, 6,8,10-11 carbon triolefin-4-alcohol and 1,3,5-11 carbon triolefin is referred to as 11 carbon trieneses, by 1, and 3,5,7-11 carbon tetraene is referred to as 11 carbon tetraeneses.
By adding warming material further on the basis of aforementioned 11 carbon trieneses and 11 carbon tetraeneses, alcohol sense can be obtained further.As long as give the material of warming when the warming material used in the present invention uses or given play to the material of warming effect, be just not particularly limited.Such as pepper extract, Fructus Piperis extract, ginger extract, Chinese pepper extract, Herba Cancriniae lasiocarpae oleoresin, capsicum oleoresin, oleoresin ginger, capsaicine, dihydrocapsaicin, nordihydrocapsaicin, vanillyl ether, vanillyl propyl ether, vanillyl butyl ether, Vanillyl pelargonic amide, pipering, sanshool, hydroxyl sanshool, sanshoamide, affinin, zingiberol, salad oil, zingerone etc. can be listed.
These warming materials also can as the material obtained by synthetic method, from natural goods, isolated single product compound adds, and can use by extracting or distill obtain from spice, so-called spice extract.
By adding cool feeling substance further on the basis of aforementioned 11 carbon trieneses and 11 carbon tetraeneses, alcohol sense can be obtained further.As long as give the material of creeping chill when the cool feeling substance used in the present invention uses or given play to the material of creeping chill effect, be just not particularly limited.Such as Fructus Piperis peppermint oil can be listed, spearmint oil, peppermint oil, eucalyptus oil, menthol, menthyl acetate, menthyl lactate, menthones, isomenthone, 3-hydroxybutyrate menthyl ester, monomenthyl succinate, pulegol, different pulegol, carvol, cineole, camphor, eugenol, borneol, 3-(to terpane-3-formamide) ethyl acetate, N-(4-methoxyphenyl)-2-isopropyl-5-hexahydrotoluene formamide, 3-(l-oxygen in Meng base) propane-1, 2-glycol, to terpane-3, 8-glycol, 1-menthyl-3-hydroxybutyrate ester etc.
These cool feeling substance also can as the material obtained by synthetic method, from natural goods, isolated single product compound adds, and can use by extracting or distill obtain from plant, so-called essential oil.
When adding 11 carbon trieneses and 11 carbon tetraenes in the beverage/food headed by non-alcoholic drink, 11 carbon trieneses and 11 carbon tetraeneses can be used alone, and in addition, also can combinationally use.The concentration of adding 11 carbon trieneses and/or 11 carbon tetraeneses in beverage/food is different because of the intensity of the alcohol sense required by beverage/food, be not particularly limited, in general, by adding the concentration of 0.01ppt ~ 1ppb, preferably 0.1ppt ~ 100ppt, further preferred 0.5ppt ~ 20ppt relative to end article and beverage/food, thus be endowed alcohol sense.
By adding warming material and/or cool feeling substance further in aforementioned 11 carbon trieneses and 11 carbon tetraeneses, alcohol sense strengthens further.The concentration of adding warming material and/or cool feeling substance in beverage/food be contemplated to be experience warming or creeping chill threshold value below, specifically, warming material can exemplify 0.01ppm ~ 100ppm, preferably 0.05ppm ~ 50ppm, and cool feeling substance can exemplify the concentration of 0.01ppm ~ 50ppm, preferably 0.05ppm ~ 20ppm.
In the present invention, non-alcoholic drink refer to not to be considered in drinks tax law alcoholic beverage, the beverage of alcoholic strength less than 1 degree.Especially, alcohol content is wherein that the beverage of 0.00v/v% can show as complete non-alcoholic drink.In addition, the alcohol content of non-alcoholic drink refers to the content of ethanol.
As long as the beverage/food beverage food that can add alcohol sense imparting agent of the present invention is just not particularly limited, the such as freezing point such as ice cream, fruit-juice ice cream, candy, jelly, mousse, soft sweets, sheet dessert, chewing gum, chocolate etc. can be exemplified.
Being from providing this viewpoint of beverage that non-alcoholic drink has been endowed again alcohol sense, is non-alcoholic drink based on beverage of the present invention.As long as said beverage has been endowed the beverage of alcohol sense by interpolation 11 carbon trienes and 11 carbon tetraeneses, the Yoghourt, coffee, cocoa, nutritious drink, sports drink, mineral water, malt beverage etc. of the beverage of such as soda, the beverage of band fruit juice, the beverage of band vegetable juice, band fruit juice and vegetable juice, beverage containing fruit juice, tea beverage, milk, soya-bean milk, milk beverage, type of beverage can be exemplified, but be not limited to these.More specifically, list as preferred example: the beer-taste beverage of being undertaken manufacturing by the mode of more than at least a kind comprised as raw material among the beans such as the cereals such as Fructus Hordei Germinatus, malt extract, corn, pea and/or soybean and hops, the non-alcoholic drink etc. containing fruit juice and/or fruit juice aroma.
Below, the present invention is specifically described further by embodiment.It should be noted that, the present invention is not limited to these.
Embodiment
Reference example 1 (preparations of 11 carbon trieneses and 11 carbon tetraeneses)
6,8,10-11 carbon triolefin-2-ketone uses the material of the method synthesis recorded according to Japanese Unexamined Patent Publication 2009-84189 publication.6,8,10-11 carbon triolefin-3-ketone uses the material of the method synthesis recorded according to Japanese Unexamined Patent Publication 2009-19026 publication.6,8,10-11 carbon triolefin-4-ketone uses the material of the method synthesis recorded according to Japanese Unexamined Patent Publication 2009-84190 publication.6,8,10-11 carbon triolefin-3-alcohol and 6,8,10-11 carbon triolefin-4-alcohol use the material of the method synthesis recorded according to Japanese Unexamined Patent Publication 2009-19029 publication.1,3,5-11 carbon triolefin uses the material of the method synthesis recorded according to Japanese Laid-Open Patent Publication 50-32105 publication.And then 1,3,5,7-11 carbon tetraene uses the material of the method synthesis recorded according to Japanese Laid-Open Patent Publication 59-42326 publication.
Embodiment 1 (utilizing 11 carbon trieneses and 11 carbon tetraeneses to give alcohol sense)
The original (without additive) preparing commercially available beer-taste beverage (alcohol content is 0.00v/v%) and add 1ppt respectively in aforementioned beer-taste beverage 6,8,10-ten one carbon triolefin-2-ketone, 6,8,10-11 carbon triolefin-3-ketone, 6,8,10-11 carbon triolefin-4-ketone, 6,8,10-ten one carbon triolefin-3-alcohol, 6,8,10-11 carbon triolefin-4-alcohol, 1,3,5-11 carbon triolefin and 1, the material of 3,5,7-11 carbon tetraene.Beer-taste beverage without additive is denoted as and compares product 1, the beer-taste beverage that with the addition of 11 carbon trieneses and 11 carbon tetraeneses is denoted as product 1 ~ 7 of the present invention.
For the alcohol sense of these beverages, 20 skilled panel member are utilized to carry out sense evaluation.About metewand, the intensity for alcohol sense is carried out, and to compare product 1 as unchanged (4 points), carries out the evaluation in 5 stages.Evaluation score be on average shown in table 1.
(scoring benchmark)
Strongly feel: 7 points
Feel consumingly: 6 points
Feel slightly consumingly: 5 points
Unchanged: 4 points
Slightly faintly feel: 3 points
Feel: 2 points weakly
Feel: 1 point very weakly.
As shown in table 1 like that can be clear and definite: by adding 11 carbon trieneses and 11 carbon tetraeneses in beer-taste beverage, there is the effect of the alcohol sense strengthening beer-taste beverage.
Embodiment 2 (change of the alcohol sense brought by the interpolation concentration of 6,8,10-11 carbon triolefin-3-ketone)
Preparation does not add 6 in the commercially available beer-taste beverage identical with embodiment 1,8, the goods of 10-11 carbon triolefin-3-ketone, and 6 of 0.1ppt, 0.5ppt, 1ppt, 5ppt, 10ppt and 20ppt is added in the commercially available beer-taste beverage identical with embodiment 1, the goods of 8,10-11 carbon triolefin-3-ketone.Beer-taste beverage without additive be denoted as and compare product 2, the beer-taste beverage that will with the addition of 6,8,10-11 carbon triolefin-3-ketone is denoted as product 8 ~ 13 of the present invention.
For the alcohol sense of these beverages, 20 skilled panel member are utilized to carry out sense evaluation.About metewand, the intensity for alcohol sense is carried out, and being denoted as unchanged (4 points), carrying out the evaluation in 7 stages by comparing product 2, and scoring benchmark is identical with embodiment 1.Evaluation score be on average shown in table 2.
As shown in table 2, illustrate: by adding more than 0.5ppt, significantly show the effect strengthening alcohol sense.In addition, when adding 6,8, the 10-ten one carbon triolefin-3-ketone of 20ppt, can observe alcohol sense significantly and strengthen effect, the fragrance that 6,8,10-11 carbon triolefin-3-ketone possesses is in cognitive scope, but slightly cannot give taste.
Embodiment 3 (change of the alcohol sense brought by the interpolation concentration of 1,3,5,7-11 carbon tetraene)
Preparation does not add 1,3,5 in the commercially available beer-taste beverage identical with embodiment 1, the goods of 7-11 carbon tetraene, add 1,3 of 0.1ppt, 0.5ppt, 1ppt, 5ppt, 10ppt and 20ppt in the commercially available beer-taste beverage identical with embodiment 1, the goods of 5,7-11 carbon tetraene.Beer-taste beverage without additive be denoted as and compare product 3, the beer-taste beverage that will with the addition of 1,3,5,7-11 carbon tetraene is denoted as product 14 ~ 19 of the present invention.
For the alcohol sense of these beverages, 20 skilled panel member are utilized to carry out sense evaluation.About metewand, the intensity for alcohol sense is carried out, and being denoted as unchanged (4 points), carrying out the evaluation in 7 stages by comparing product 3, and scoring benchmark is identical with embodiment 1.Evaluation score be on average shown in table 3.
As shown in table 3, illustrate: by adding few addition that concentration is 0.1ppt, can be observed alcohol sense and strengthening effect, showing effect significantly by adding more than 0.5ppt.In addition, when adding 1,3,5, the 7-ten one carbon tetraene of 20ppt, can observe alcohol sense significantly and strengthen effect, the fragrance that 1,3,5,7-11 carbon tetraene possesses is in cognitive scope, but slightly cannot give taste.
Embodiment 4 (effect of imparting alcohol sense when adding 6,8,10-11 carbon triolefin-3-ketone and warming material or cool feeling substance)
The goods of additive are not added in preparation in the commercially available beer-taste beverage identical with embodiment 1,6 of 5ppt is added in the commercially available beer-taste beverage identical with embodiment 1,8, the goods of 10-11 carbon triolefin-3-ketone, 6 of interpolation 5ppt, 8,10-11 carbon triolefin-3-ketone and as the pepper extract 5ppm of warming material goods, add the goods of the menthol 0.2ppm as cool feeling substance.Beer-taste beverage without additive is denoted as and compares product 2, to 6 be with the addition of, 8, the beer-taste beverage of 10-11 carbon triolefin-3-ketone is denoted as product 20 of the present invention, and then the beer-taste beverage that with the addition of pepper extract is denoted as product 21 of the present invention, the beer-taste beverage that with the addition of menthol is denoted as product 22 of the present invention.
For the alcohol sense of these beverages, 20 skilled panel member are utilized to carry out sense evaluation.About metewand, the intensity for alcohol sense is carried out, and is denoted as unchanged (4 points) by the aforementioned product 2 that compare, carries out the evaluation in 7 stages, and scoring benchmark is identical with embodiment 1.Evaluation score be on average shown in table 4.
Result according to table 4 illustrates: as compared to the situation of 6,8,10-11 carbon triolefin-3-ketone individualism, by adding warming material or cool feeling substance further, alcohol sense is strengthened.
Embodiment 5 (improving the effect of the beer flavor of beer-taste beverage)
The goods of additive are not added in preparation in the commercially available beer-taste beverage identical with embodiment 1, in the commercially available beer-taste beverage identical with embodiment 1, add 6,8 of 1ppt respectively, 10-11 carbon triolefin-3-ketone, 1, the goods of 3,5,7-11 carbon tetraene.Beer-taste beverage without additive be denoted as and compare product 4, the beer-taste beverage that will with the addition of 6,8,10-11 carbon triolefin-3-ketone and 1,3,5,7-11 carbon tetraene is denoted as product 23 of the present invention and product of the present invention 24.
For the effect of beer flavor improving these beverages, 20 skilled panel member are utilized to carry out sense evaluation.About metewand, for alcohol sense, hops sense, being denoted as comparing product 4 unchanged (4 points), carrying out the evaluation in 7 stages.For the 7 stages scoring benchmark of alcohol sense, hops sense, based on the scoring benchmark of embodiment 1.Each evaluation score be on average shown in table 5.
Result according to table 5 illustrates: by adding 6,8,10-11 carbon triolefin-3-ketone and 1,3,5,7-11 carbon tetraene in beer-taste beverage, compared with un-added beer-taste beverage, alcohol sense, hops sense are strengthened.
Reference example 3 (preparation of lemon flavor soda stoste)
In pyroglutamate liquid sugar (Bx75 °) 13Kg, citric acid (crystal) 0.14Kg, trisodium citrate 0.04Kg, lemon flavouring 0.3Kg, add ion exchange water, making overall is 100L (being denoted as lemon flavor soda stoste below).
Embodiment 6 (giving alcohol sense to lemon flavor soda)
The stoste (without additive) preparing lemon flavor soda and add 1ppt respectively in lemon flavor soda stoste 6,8,10-ten one carbon triolefin-2-ketone, 6,8,10-11 carbon triolefin-3-ketone, 6,8,10-11 carbon triolefin-4-ketone, 6,8,10-ten one carbon triolefin-3-alcohol, 6,8,10-11 carbon triolefin-4-alcohol, 1,3,5-11 carbon triolefin and 1, the goods of 3,5,7-11 carbon tetraene.And then prepare injecting carbon dioxide in liquid to each, gas pressure in tank is set as 2.0kg/cm
2, with tin seamer (lock seam machine) sealing, in warm water after tank central part temperature reaches 65 DEG C, maintain 10 minutes with 65 DEG C and after sterilization, manufacture lemon flavor soda with cold water cooling.Lemon flavor soda without additive is denoted as and compares product 5, the lemon flavor soda that with the addition of 11 carbon trieneses and 11 carbon tetraeneses is denoted as product 25 ~ 31 of the present invention.
For the alcohol sense of these beverages, 20 skilled panel member are utilized to carry out sense evaluation.About metewand, the intensity for alcohol sense is carried out, and being denoted as unchanged (4 points), carrying out the evaluation in 7 stages by comparing product 5, and scoring benchmark is identical with embodiment 1.Evaluation score be on average shown in table 6.
Result according to table 6 illustrates: by being added in lemon flavor soda by 11 carbon trieneses and 11 carbon tetraeneses, compared with un-added lemon flavor soda, the alcohol sense of lemon flavor soda is strengthened.
Claims (5)
1. alcohol sense imparting agent, it comprises and is selected from 6,8,10-11 carbon triolefin-2-ketone, 6,8,10-ten one carbon triolefin-3-ketone, 6,8,10-11 carbon triolefin-4-ketone, 6,8,10-11 carbon triolefin-3-alcohol, 6,8,10-ten one carbon triolefin-4-alcohol, 1,3,5-11 carbon triolefin and 1,3, one kind or two or more in 5,7-11 carbon tetraene.
2. composition is given in alcohol sense, and it is by being selected from 6, and 8,10-11 carbon triolefin-2-ketone, 6,8,10-ten one carbon triolefin-3-ketone, 6,8,10-11 carbon triolefin-4-ketone, 6,8,10-11 carbon triolefin-3-alcohol, 6,8,10-ten one carbon triolefin-4-alcohol, 1,3,5-11 carbon triolefin and 1,3, one kind or two or more composition in 5,7-11 carbon tetraene.
3. composition is given in alcohol sense according to claim 1, it is characterized in that, it contains: be selected from pepper extract, Fructus Piperis extract, ginger extract, Chinese pepper extract, Herba Cancriniae lasiocarpae oleoresin, capsaicine, dihydrocapsaicin, nordihydrocapsaicin, pipering, sanshool, hydroxyl sanshool, sanshoamide, affinin, one kind or two or more warming material in 6-zingiberol and (E)-1-(4-hydroxy-3-methoxyphenyl)dec-4-en-3-one, and/or, be selected from Fructus Piperis peppermint oil, spearmint oil, peppermint oil, eucalyptus oil, menthol, menthyl acetate, menthyl lactate, menthones, isomenthone, 3-hydroxybutyrate menthyl ester, monomenthyl succinate, pulegol, different pulegol, carvol, cineole, one kind or two or more cool feeling substance in 3-(to terpane-3-formamide) ethyl acetate and N-(4-methoxyphenyl)-2-isopropyl-5-hexahydrotoluene formamide.
4. the alcohol sense adding method of beverage, is characterized in that, adds being selected from 6 in beverage, 8,10-11 carbon triolefin-2-ketone, 6,8,10-11 carbon triolefin-3-ketone, 6,8,10-ten one carbon triolefin-4-ketone, 6,8,10-11 carbon triolefin-3-alcohol, 6,8,10-11 carbon triolefin-4-alcohol, 1,3,5-ten one carbon triolefin and 1, one kind or two or more in 3,5,7-11 carbon tetraene.
5. the alcohol sense adding method of beverage according to claim 4, it is characterized in that, add in beverage and be selected from pepper extract, Fructus Piperis extract, ginger extract, Chinese pepper extract, Herba Cancriniae lasiocarpae oleoresin, capsaicine, dihydrocapsaicin, nordihydrocapsaicin, pipering, sanshool, hydroxyl sanshool, sanshoamide, affinin, one kind or two or more warming material in 6-zingiberol and (E)-1-(4-hydroxy-3-methoxyphenyl)dec-4-en-3-one, and/or, be selected from Fructus Piperis peppermint oil, spearmint oil, peppermint oil, eucalyptus oil, menthol, menthyl acetate, menthyl lactate, menthones, isomenthone, 3-hydroxybutyrate menthyl ester, monomenthyl succinate, pulegol, different pulegol, carvol, cineole, one kind or two or more cool feeling substance in 3-(to terpane-3-formamide) ethyl acetate and N-(4-methoxyphenyl)-2-isopropyl-5-hexahydrotoluene formamide.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2013-184737 | 2013-09-06 | ||
| JP2013184737A JP5575962B1 (en) | 2013-09-06 | 2013-09-06 | Alcohol feeling imparting agent |
| PCT/JP2014/073209 WO2015033966A1 (en) | 2013-09-06 | 2014-09-03 | Agent for imparting alcoholic feeling |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105491894A true CN105491894A (en) | 2016-04-13 |
| CN105491894B CN105491894B (en) | 2018-03-09 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201480048874.2A Expired - Fee Related CN105491894B (en) | 2013-09-06 | 2014-09-03 | Alcohol sense imparting agent |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP5575962B1 (en) |
| CN (1) | CN105491894B (en) |
| HK (1) | HK1218694A1 (en) |
| WO (1) | WO2015033966A1 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107432395A (en) * | 2017-08-30 | 2017-12-05 | 郑州力酷生物科技有限公司 | One kind produces nonalcoholic spirits using distillation technique |
| CN107518232A (en) * | 2017-08-11 | 2017-12-29 | 郑州力酷生物科技有限公司 | A kind of production method of no alcohol white wine |
| CN107581430A (en) * | 2017-08-30 | 2018-01-16 | 郑州力酷生物科技有限公司 | A kind of nonalcoholic spirits manufacturing process |
| CN108308479A (en) * | 2018-01-28 | 2018-07-24 | 赫玛食品科技（上海）有限公司 | A kind of liquor flavor beverage meeting national non-alcoholic drink standard |
| CN111676112A (en) * | 2019-03-11 | 2020-09-18 | 王利华 | Application of beverage mate, beverage or alcoholic beverage and preparation method |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5500664B1 (en) * | 2013-09-04 | 2014-05-21 | 長谷川香料株式会社 | Carbonic acid stimulation enhancer |
| JP6647808B2 (en) * | 2015-06-29 | 2020-02-14 | キリンホールディングス株式会社 | Non-alcoholic beverages or alcoholic beverages with an imparted or enhanced alcoholic feeling |
| JP6844187B2 (en) * | 2015-10-21 | 2021-03-17 | 大正製薬株式会社 | Oral liquid composition |
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| JP5500664B1 (en) * | 2013-09-04 | 2014-05-21 | 長谷川香料株式会社 | Carbonic acid stimulation enhancer |
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- 2014-09-03 CN CN201480048874.2A patent/CN105491894B/en not_active Expired - Fee Related
- 2014-09-03 WO PCT/JP2014/073209 patent/WO2015033966A1/en active Application Filing
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107518232A (en) * | 2017-08-11 | 2017-12-29 | 郑州力酷生物科技有限公司 | A kind of production method of no alcohol white wine |
| CN107432395A (en) * | 2017-08-30 | 2017-12-05 | 郑州力酷生物科技有限公司 | One kind produces nonalcoholic spirits using distillation technique |
| CN107581430A (en) * | 2017-08-30 | 2018-01-16 | 郑州力酷生物科技有限公司 | A kind of nonalcoholic spirits manufacturing process |
| CN108308479A (en) * | 2018-01-28 | 2018-07-24 | 赫玛食品科技（上海）有限公司 | A kind of liquor flavor beverage meeting national non-alcoholic drink standard |
| CN111676112A (en) * | 2019-03-11 | 2020-09-18 | 王利华 | Application of beverage mate, beverage or alcoholic beverage and preparation method |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2015033966A1 (en) | 2015-03-12 |
| JP2015050955A (en) | 2015-03-19 |
| CN105491894B (en) | 2018-03-09 |
| HK1218694A1 (en) | 2017-03-10 |
| JP5575962B1 (en) | 2014-08-20 |
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